My wife has decided she wants a round, cast iron, griddle. I went online and found one made by Lodge in Tennessee. Does anyone have experience with this brand of cast iron? We have plenty of the older stuff, just no griddle.

Please advise.

Thanks,

Greg

Have a rectangle one for the propane camp stove. Works as advertised.

Good iron. Generally heavier than it should be and the older iron. Also not as well finished on the cooking surface being rougher. If it bothers you a little time with an orbital sander will smooth it up but it isn't so rough to be unusable. Generally comes preseason but an extra round won't hurt it.

I've got a good bit of it as user iron so I keep my BSR and three notch lodge away from the missus who doesn't quite understand old iron.

What warrior said.

Warrior, does your wife ruin cast iron too? Thought I was the only one.

I have the square one too. It has a trout on the back. I have the wilderness collection. The grill pan isn’t my favorite to be honest. I would rather just use an actual grill to get the effect . Sometimes it’s a bear to clean. I love my regular lodge pans tho

I have to keep an eye on her, lol.

I have had this one 26 years
the season on it is very thick

works well https://www.lodgecastiron.com/product/cast-iron-griddle?sku=L9OG3
this is a great size for grilled cheese sandwiches , 2 pork chops , small nachos
, casodias
hustolipa

I have a bigger rectangular one also

Yup, to get a good sear you need to get it hot enough that the seasoning gets burned off. Might as well just fire up the grill.

To me the new lodge stuff is real rough. I would take a sander to it and smooth it out then season, before I used it. It is not a fast process but well worth it to me. A lot of people use it like it is.

This one is well worth the money and light years ahead of anything lodge
https://smithey.com/products/no-10-flat-top-griddle

I have a large rectangular Lodge cast iron griddle that was given to me as a gift 30-40 years ago. It has served me well, I've made thousands and thousands of dippy eggs, french toast, pancakes and various cuts of meat on it. I don't know how the newer Lodge stuff compares.

That being said, it is not the same quality as the rest of my cast iron, all Griswold and Erie skillets dating from the turn of the century to the 1930's. The older stuff is lighter and much smoother. I can't prove it but I believe the older stuff is made from a better quality of cast iron as well.

I'd love to have an older griddle. From what I've seen they start at about $200.00

This one is well worth the money and light years ahead of anything lodge
https://smithey.com/products/no-10-flat-top-griddle[/quote]

Use one of these about every day. They're nice
Fixing to get one of their dutch ovens

Lodge is certainly worth the money.

I have a 20" pan and a Dutch oven with the rimmed lid that are about 30 years old and still doing it right .
Along with other smaller pans that are all over 20 years old.

Greg, I have an old Lodge round griddle, 10" I believe. It's been in the shed at least 40 years and needs serious cleaning but you can have it....only problem is the shipping is probably higher than buying a new one at Walmart...

Lodge cast iron is great! It's great for cooking meat and veggies in. I don't like cooking eggs in the Lodge because the finish it too rough.

I use some of my Wagner or Smithey for eggs because the finish is smoother.

[/quote]




That lil feller shore does get around

At $120 each it better be! I have an old Lodge round, highly polished surface, used strictly for Bacon, Eggs and Pancakes.

Get a vintage griddle....much smoother surface

I’ve got vintage, Wagners, griswold, ect. I’m a cast iron junkie. Smitheys are still smoother, and cook more evenly than anything I have